Spinach, Raspberry, and Toasted Pecan Salad

This is a great spinach salad for all occasions. It was such a hit with my family and friends, I have been asked to write it down time and time again. So now I'm posting it on here to save my wrist from all that writing!

• Ready In: 13 mins
• Serves: 8

Ingredients

• Salad

• 6  ounces  Baby Spinach
• 1  whole avocado, chopped
• 5 -6  green onions, finely chopped
• 1  cup fresh raspberry
• 1⁄2 cup  chopped pecans

• Dressing

• 3  tablespoons  raspberry preserves
• 1  teaspoon  balsamic vinegar
• 1  tablespoon red wine vinegar
• 1  teaspoon Dijon mustard
• 1⁄2 cup extra virgin olive oil

Directions

1. Place pecans on baking sheet and toast in oven at 400 degrees for about 5 minutes.
2. Mix together dressing ingredients in small glass or bowl and wisk quickly until well blended.
3. Layer salad: spinach, avocado, green onions, raspberries, toasted pecans.
4. Top with dressing and serve immediately.